Name: Sweet Potato Hummus Dip
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1 large Sweet Potato (about 1 pound): The star of the show. Look for a sweet potato with smooth, firm skin and a vibrant orange color. This root vegetable provides a natural, earthy sweetness and a wonderfully creamy texture that sets this hummus apart from any other. Roasting it brings out its deep, caramelized flavors.; 1 can (15-ounce) Chickpeas (Garbanzo Beans): The foundational ingredient of any good hummus. Drained and thoroughly rinsed, these provide the protein, fiber, and classic hummus body. For an even smoother texture, you can take a few extra minutes to remove the thin, papery skins from the chickpeas.; ½ cup high-quality Tahini: This is non-negotiable for authentic hummus flavor. Tahini is a paste made from ground sesame seeds, and it imparts a rich, nutty, and slightly bitter flavor that perfectly balances the sweetness of the potato. Choose a brand that is smooth and runny, not thick and pasty at the bottom of the jar.; ¼ cup freshly squeezed Lemon Juice: The bright, acidic kick from fresh lemon juice is essential. It cuts through the richness of the tahini and sweet potato, lifting all the flavors and keeping the dip from feeling too heavy. Please, avoid the bottled kind; the flavor is simply not the same.; 2-3 cloves Garlic: Aromatic and pungent, garlic adds a savory depth that is crucial to the hummus flavor profile. You can adjust the amount based on your preference for garlic. For a milder, sweeter garlic flavor, try roasting the cloves alongside the sweet potato.; 2 tablespoons Extra Virgin Olive Oil: A good quality extra virgin olive oil adds to the creaminess and provides a fruity, peppery note. Some is blended into the hummus, and a little extra is used for drizzling on top before serving, which adds both flavor and visual appeal.; 1 teaspoon ground Cumin: This warm, earthy spice is a classic component of hummus and pairs beautifully with sweet potato. It adds a layer of savory complexity that makes the dip incredibly fragrant and flavorful.; ½ teaspoon Smoked Paprika: The secret weapon for a subtle, smoky depth. Smoked paprika, as opposed to sweet or hot paprika, gives the hummus a flavor reminiscent of a gentle wood fire, elevating it from simply sweet to something much more sophisticated. An extra pinch is perfect for garnish.; ¼ teaspoon ground Cinnamon: Just a hint of cinnamon might seem unusual, but it’s a game-changer. It enhances the natural sweetness of the potato and adds a whisper of warmth that rounds out the spice blend beautifully.; ½ teaspoon Salt (or to taste): Salt is a flavor enhancer. It ties all the different ingredients together and makes their individual flavors pop. Start with half a teaspoon and adjust as needed after tasting.; 3-6 tablespoons Ice-Cold Water: This is the ultimate secret to light, fluffy, and ultra-creamy hummus. The ice-cold water helps emulsify the tahini, creating a whipped texture that is simply divine. You’ll add it slowly while blending until you reach your desired consistency.

Ingredients

Scale

1 large Sweet Potato (about 1 pound): The star of the show. Look for a sweet potato with smooth, firm skin and a vibrant orange color. This root vegetable provides a natural, earthy sweetness and a wonderfully creamy texture that sets this hummus apart from any other. Roasting it brings out its deep, caramelized flavors.
1 can (15-ounce) Chickpeas (Garbanzo Beans): The foundational ingredient of any good hummus. Drained and thoroughly rinsed, these provide the protein, fiber, and classic hummus body. For an even smoother texture, you can take a few extra minutes to remove the thin, papery skins from the chickpeas.
½ cup high-quality Tahini: This is non-negotiable for authentic hummus flavor. Tahini is a paste made from ground sesame seeds, and it imparts a rich, nutty, and slightly bitter flavor that perfectly balances the sweetness of the potato. Choose a brand that is smooth and runny, not thick and pasty at the bottom of the jar.
¼ cup freshly squeezed Lemon Juice: The bright, acidic kick from fresh lemon juice is essential. It cuts through the richness of the tahini and sweet potato, lifting all the flavors and keeping the dip from feeling too heavy. Please, avoid the bottled kind; the flavor is simply not the same.
2–3 cloves Garlic: Aromatic and pungent, garlic adds a savory depth that is crucial to the hummus flavor profile. You can adjust the amount based on your preference for garlic. For a milder, sweeter garlic flavor, try roasting the cloves alongside the sweet potato.
2 tablespoons Extra Virgin Olive Oil: A good quality extra virgin olive oil adds to the creaminess and provides a fruity, peppery note. Some is blended into the hummus, and a little extra is used for drizzling on top before serving, which adds both flavor and visual appeal.
1 teaspoon ground Cumin: This warm, earthy spice is a classic component of hummus and pairs beautifully with sweet potato. It adds a layer of savory complexity that makes the dip incredibly fragrant and flavorful.
½ teaspoon Smoked Paprika: The secret weapon for a subtle, smoky depth. Smoked paprika, as opposed to sweet or hot paprika, gives the hummus a flavor reminiscent of a gentle wood fire, elevating it from simply sweet to something much more sophisticated. An extra pinch is perfect for garnish.
¼ teaspoon ground Cinnamon: Just a hint of cinnamon might seem unusual, but it’s a game-changer. It enhances the natural sweetness of the potato and adds a whisper of warmth that rounds out the spice blend beautifully.
½ teaspoon Salt (or to taste): Salt is a flavor enhancer. It ties all the different ingredients together and makes their individual flavors pop. Start with half a teaspoon and adjust as needed after tasting.
3–6 tablespoons Ice-Cold Water: This is the ultimate secret to light, fluffy, and ultra-creamy hummus. The ice-cold water helps emulsify the tahini, creating a whipped texture that is simply divine. You’ll add it slowly while blending until you reach your desired consistency.

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Instructions

Roast the Sweet Potato and Garlic: Preheat your oven to 400°F (200°C). Wash and dry the sweet potato thoroughly. Prick it several times all over with a fork to allow steam to escape. If you prefer a milder garlic flavor, you can roast the garlic cloves as well. Simply leave them in their skin and place them on a small piece of aluminum foil. Place the sweet potato directly on the oven rack or on a baking sheet and roast for 45-60 minutes, or until it is completely tender and easily pierced with a knife. The skin should be wrinkly and pulling away from the flesh. The garlic cloves will be soft and fragrant after about 20-25 minutes, so you can remove them earlier.
Prepare the Chickpeas: While the sweet potato is roasting, prepare your chickpeas. Open the can, pour the chickpeas into a colander, and rinse them thoroughly under cold running water until the water runs clear. This removes the excess sodium and starchy liquid (aquafaba). For the smoothest possible hummus, take the extra step of removing the skins. A simple way to do this is to place the rinsed chickpeas in a bowl of water and gently rub them between your hands. The skins will float to the surface, and you can easily skim them off. Alternatively, you can pinch each chickpea to pop it out of its skin.
Cool the Sweet Potato: Once the sweet potato is roasted and tender, carefully remove it from the oven and let it cool for at least 10-15 minutes, or until it’s cool enough to handle. Once cooled, slice it in half lengthwise and easily scoop the soft, caramelized flesh out of the skin. Discard the skin. Squeeze the soft, roasted garlic out of its papery skin. You should have about 1 ½ cups of roasted sweet potato flesh.
Whip the Tahini Base: This step is crucial for achieving a creamy, non-grainy texture. In the bowl of a food processor, combine the tahini and the freshly squeezed lemon juice. Process for about 60 seconds. The mixture will seize up and become thick and pasty – this is completely normal. Scrape down the sides of the bowl.
Create the Emulsion: With the food processor running, slowly stream in 3 tablespoons of the ice-cold water. You will see the mixture magically transform. It will loosen up and become smooth, pale, and incredibly creamy. This whipped tahini base is the key to a restaurant-quality hummus.
Combine and Blend: Add the drained and peeled chickpeas, the roasted sweet potato flesh, the roasted garlic cloves, extra virgin olive oil, cumin, smoked paprika, cinnamon, and salt to the food processor with the whipped tahini base.
Process Until Smooth: Secure the lid and process the mixture for 3-5 minutes. Yes, that long! The extended blending time is what breaks everything down into the smoothest, silkiest puree. Stop a few times to scrape down the sides and bottom of the bowl with a spatula to ensure everything is evenly incorporated.
Adjust Consistency and Seasoning: Check the texture. If the hummus is too thick for your liking, turn the processor back on and slowly drizzle in more ice-cold water, one tablespoon at a time, until you reach your desired, perfectly scoopable consistency. Now is the time for the final taste test. Adjust the seasoning as needed – it might need another pinch of salt to make the flavors sing or a small squeeze of lemon juice for more brightness.
Serve or Store: Transfer the finished sweet potato hummus to a serving bowl. If serving immediately, use the back of a spoon to create a beautiful swirl on top. Drizzle generously with a little extra virgin olive oil and sprinkle with a pinch of smoked paprika and some fresh chopped parsley. If making ahead, transfer it to an airtight container and refrigerate.

Prep Time: 20 minutes
Cook Time: 60 minutes

Nutrition

Serving Size: one normal portion
Calories: 110